Ingredients

The following ingredients have 4 Servings
  • 2 large eggs
  • 2 egg yolks
  • 150 g caster (superfine) sugar ((¾ cup / 5.3oz) )
  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest ((notes 1))
  • 115 g unsalted butter, cubed and cold ((½ cup / 1 stick / 4oz))

Instruction

  • Beat together the eggs, egg yolks, sugar, zest and juice. Pour into a small saucepan and stir over low-medium heat until the sugar has dissolved.
  • Add the cold butter a couple of pieces at a time, stirring until each addition is melted and incorporated. Make sure not to let the curd come to a bubble at any time.
  • Continue cooking the mixture another few minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it.
  • Pour the mixture through a fine-mesh strainer into a clean bowl to remove any bits of egg that may not have mixed through.
  • Pour into sterilised conserve jars and cool at room temperature for 30 minutes. Seal the jars and store in the fridge. See notes for how long to keep.
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